Here’s a late C18th recipe for what amounts to a slightly less rich and spicy version of a modern-day Christmas Pud.
This C17th rosehip recipe sounds like an interesting way to make use of a hedgerow staple without resorting to cough syrup.
Whether you prefer your mincemeat pyes with or without actual meat, this pair of C18th recipes promises to deliver on plenty of fruity flavour.
I’ve often wondered about it, but never tried it, so I turned to a historical source or two, to see if I could find out how to do it.
In which an 18th century recipe for damson ice cream and some advice from Twitter inspires me to make my own delightful damson dessert.